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Port of Call Punch

The process of muddling lemon peel and sugar is called oleosaccharum, from the Latin meaning “oil sugar.” The technique, which originated in the 1600s, releases fragrant oils from the citrus rind into the sugar, creating a wonderful floral taste that forms the backbone of the punch. A sprinkling of freshly grated nutmeg on top adds a warm, soothing, fragrant layer to the punch, which is remarkably complex-flavored despite having only six ingredients. Ruby Port has spent less time cask-aging than tawny Port, and so is a little more sweet and fruity, perfect in this drink. This is a lower-alcohol drink, a great quality in a punch that’s meant to refresh as much as relax.